Spicy Lamb and Eggplant Skewers with Yogurt Dip

Instructions

1. 1

   Cut the lamb shoulder into 1.5-inch cubes and place in a large bowl.

   ~5 min
2. 2

   Cut the eggplants into 1-inch thick rounds. You can peel them if you prefer, but leaving the skin on adds to the smoky flavor.

   ~5 min
3. 3

   In a small bowl, whisk together 2 tablespoons of olive oil, paprika, red pepper flakes, cumin, garlic powder, salt, and black pepper.

   ~2 min
4. 4

   Add the marinade to the lamb and toss to coat evenly. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

   ~30 min
5. 5

   Thread the marinated lamb and eggplant pieces onto skewers, alternating between the two. Brush the eggplant with the remaining 2 tablespoons of olive oil.

   ~10 min
6. 6

   Preheat your grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked through and the eggplant is tender and slightly charred.

   ~12 min
7. 7

   While the skewers are grilling, prepare the yogurt dip. Mince the garlic cloves finely or use a garlic press. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and finely chopped fresh mint. Stir well and season with a pinch of salt and pepper.

   ~5 min
8. 8

   Serve the hot skewers immediately with the cool yogurt dip on the side.